As predicted in my last post, I have another pumpkin recipe for you. This is the second mini cheesecake recipe on this site and each time I use my mini cheesecake pan, I love it even more. It’s easy to use, easy to clean and I’ve had perfect results each time. The best part about baking mini cheesecakes rather than a full-size cake is that you don’t have to worry about slicing it! I have to be the world’s worst dessert slicer! It doesn’t matter whether it’s pie, cake or cheesecake, the slices always turn out horrible! Now I’m starting to understand the recent popularity of cupcakes…they look so cute and perfect with no slicing involved 
As I was looking around for a pumpkin cheesecake recipe, I saw that one of them was topped with cinnamon whipped cream. I ended up making up my own cheesecake recipe rather than using any of the ones I found, but the idea for cinnamon whipped cream stuck in my head. I always whip my own cream but I had never thought of adding flavoring to it. When it came time to serve the cheesecakes, I decided to try adding a little ground cinnamon along with the usual vanilla and powdered sugar and it turned out to be the perfect topping for these cheesecakes. It will also be my new favorite topping for any pumpkin or apple pie from now on.
Unfortunately, I didn’t get a photo of the cheesecakes after they were topped with the cream but you can take my word for it that they looked good 
You can change up the amount and type of spices in this recipe to suit your own taste. If you have pumpkin pie spice on hand, you can just use that to replace all of the other spices. If you want to experiment with the spices but don’t like the idea of tasting the batter with raw egg, blend together everything except the egg and keep adding spices and tasting until you get the flavor you want. Then add the egg and continue with the recipe. Speaking of the recipe, here it is:
For this recipe, you will need a Mini Cheesecake Pan
Mini Pumpkin Cheesecakes
Filling:
1 eight oz. package cream cheese, softened
1/2 C. canned pumpkin (or cooked and mashed fresh pumpkin)
1 egg plus 1 egg white, slightly beaten
1/4 C. packed brown sugar
2 T. maple syrup
1/4 t. cinnamon
1/8 t. ground ginger
1/8 t. ground nutmeg
dash cloves
Crust:
1 C. graham cracker crumbs
2 T. brown sugar
1/3 stick melted butter
1 T. maple syrup
1/4 t. cinnamon
1/8 t. nutmeg
Topping:
1 C. heavy cream
powdered sugar to taste
1/2 t. vanilla extract
1/2 t. cinnamon
1. Preheat oven to 375 degrees.
2. In a medium bowl, mix crust ingredients until well combined. Divide mixture evenly between the 12 cups. Press crumbs firmly on bottom and 1/3 up sides of each cup. Set aside.
3. In a separate medium bowl, blend filling ingredients together until smooth. Spoon this mixture into each crust-lined cup, dividing evenly between all 12.
4. Place cheesecake pan into the preheated oven and bake for 14 minutes. Remove from oven and place on rack to cool for 20 minutes. Carefully remove cheesecakes from pan by pressing up from the bottom of each cup. Let cheesecakes cool completely on wire rack then refrigerate until ready to serve.
5. Just before serving, combine the cream, sugar, vanilla and cinnamon and whip until soft peaks form. Serve the cheesecakes topped with the cinnamon whipped cream.
6. Enjoy!
Related Recipes:
- Pumpkin Roll
- Pumpkin Maple Muffins
- Whole Wheat Pumpkin Pancakes
- Double Chocolate Pumpkin Cupcakes
- Applesauce Spice Muffins
- Mini Cherry Cheesecakes
- Mini Orange Cheesecakes with Grand Marnier Cream
Around the Web:
- Creamy Pumpkin Cheesecake with Ginger Pecan Crust from Alpineberry
- Reduced Sugar Pumpkin Cheesecake from Kalyn’s Kitchen
- Bourbon Pumpkin Cheesecake from Smitten Kitchen
oh pumpkin! thank goodness for fall and all its flavors. these look amazing
1:01 pm Oct 2nd, 2006IT is THanksgiving here in Canada nextweekend and youhave just answered my question about what to have for dessert. I wanted something different than the usual pumpkin pie. Could they be made in muffin tins do you think. I am not sure what mini cheesecake pans are but I know I don’t have any.
1:42 pm Oct 2nd, 2006I frequently add maple syrup to my whipped cream, it’s really nice too.
4:40 pm Oct 2nd, 2006I need to get some of those mini cheesecake pans, I also suffer from your slicing difficulties disease, plus they’re just super cute.
Haha, I was just talking about how I’m happy pumpkins are showing up in the stores now. It means I can make my Pumpkin Apple Risotto again
7:39 pm Oct 2nd, 2006I’ll post it and a recipe in my blog within the next week or so.
I know exactly what you mean about slicing things poorly! it makes me stick my tail between my legs and whimper away from photographing foods i have to cut! i’ve always been so envious of people like keiko from nordljus who seem to get the cut right every time. Now as far as the pumpkin cheesecakes are concerned! OH HECK YEAH! I’m the first to admit that i’m a cheesecake purist. I don’t like all those flavored cheesecakes (for the most part) but there is something about pumpkin cheesecake that just works. and my do these little ones have my psyched!
1:11 pm Oct 3rd, 2006These are great! I like cheesecake a lot and pumpkin… I will try them soon.
9:36 pm Oct 3rd, 2006Ciao.
Cinnamon whipped cream would be good on pumpkin pie, too!
12:37 am Oct 4th, 2006I love the fall and last year I made many pumpkin cheese cakes. I made mini cheese cakes but like most I dont have many mini cheesecake pans so I bought the pre made mini gram cracker shells, You get 6 for $1.99 or so. If your making the cakes for a small gathering it wouldnt be so bad just to buy them. But I cant wait to try this recipie out!
6:08 am Oct 4th, 2006I adore my mini cheesecake pan, too. Not only does it eliminate the slicing issue, but also those little cheesecakes are just too cute. It makes it easy to have some variety, too.
3:22 pm Oct 4th, 2006I must say this recepie looks great. But as a scandinav I’m not used to american measurements. So how much is 1/3 stick of butter? Cant wait to try this cheescake. If I was to make this in a normal cake tin - how lage would you estimate the tin to be?
4:07 pm Oct 4th, 2006Thank you!
Those look scrumptious! So happy I just found your site. My husband will be too!
~firefly
8:33 pm Oct 4th, 2006Keep the pumpkin coming!
11:46 pm Oct 4th, 2006I like this website because it is about one person expressing their thougts… and we know that a picture is worth a thousand words. Nice work.
2:26 am Oct 8th, 2006A whole stick of butter is equivalent to one cup or 8 fluid ounces. So a 1/3 stick of butter is roughly 3 fluid ounces, or about 80 to 85 mililiters.
I’ve got to try this recipe for thanksgiving this year. Thanks very much for posting it! I don’t have a mini cheesecake pan, is there anything else I can substitute? Would a normal cheesecake pan work?
11:35 pm Oct 8th, 2006I’m not a huge fan of pumpkin cake in general, but those look ridiculously delicious. Very nice.
7:55 am Oct 10th, 2006Mmmm! These look amazing. I might have to go out and buy a mini cheesecake pan for the sole purpose of making them. Thanks for sharing!
4:02 pm Oct 10th, 2006I tried this recipe out for a small soire held at a friend who is notoriously a whiz at creating amazing dishes at a moments notice. I realized I officially am in LOVE with you guys here when she kept sneaking extras of these sweet little cakes and wanted to know my “secret” for the recipe. The whipped cream made a very decedent, very excellent garnish. I love the versatility adding various flavored syrups to whipped creams gives you. Thanks for the post.:)
2:00 am Oct 12th, 2006That sounds amazing. I’ll have to try this out myself!
4:21 pm Oct 12th, 2006I love adding flavours to whipped cream. Cinnamon has been a longtime favourite, as is maple syrup. I also add cocoa powder for chocolate whipped cream and nutmeg for coffee flavoured desserts. Really, your imagination is the limit.
4:05 am Oct 20th, 2006[…] A: helloooooooo fall. T: hello. Fall. A: uh… i wasn’t saying hello to you, T! T: I know, and I wasn’t saying hello to you. I was saying hello to fall. Only slightly less enthusiastically than you. Not that I don’t like fall, i’m just not feeling peppy. A: and maybe you just don’t like fall that much. T: actually I love fall. I always get a fun nostalgic feeling. It always reminds me of a couple of years back. A: I definately feel that. and then i hear that song by Better Than Ezra, “Time of Year”. And suddenly i’m a fallish wreck. I don’t know, but for some reason that song gets me right here. *points to her heart T: and it gets me right here. points to his neck. A: shut-up! you love it! T: it’s true, I do. And that reminds me of another song that gets me right here. points to his neck “I do” by Jude. A: wow… i think we’ve now listed all the songs that have made me cry in the past six years - now maybe we should move on to the food, T! T: We should. These pumpkin muffins were about as fall as a muffin can get. You know, I’m pretty sure I’ve never had a pumpkin muffin. How bout you? (are they common and I’ve just been left out for 25 years?) A: i wouldn’t say that they’re uncommon, but i think pumpkin bread is the more common form. I’ve eaten pumpkin bread before, but never a pumpkin muffin. These were inspired mostly by all of the delicious pumpkin stuff i’m been seeing on blogs lately. Particularly by the incredibly awesome Nicole, from Pinch My Salt. I’ve been having to stare at her to-die-for mini-pumpkin cheesecakes and muffins for a while now and my god, i wanted something pumpkin! T: yeah that stuff does look good. And these muffins were good, however they were not quite on the level of a pumpkin cheesecake. I mean, come on, pumpkin cheesecake. I mean. Seriously. that’s good. A: i know, i know. but pumpkin cheesecake is nowhere as healthy as pumpkin muffins! and i wanted to make them for breakfast! what kind of people would we be if we were eating pumpkin cheesecake for breakfast! T: we would be happy people, Amanda. Happy people. A: heheheh larger happy people… but happy people none-the-less, i suppose. I think thanksgiving is a great time for us to induldge in pumpkin cheesecake. how ’bout you? T: yes it is. Actually fall is a great time for us to indulge in all sorts of pumpkin treats. like… A: on the real-a, hommes! like pumpkin risotto, pumpkin cheesecakes, pumpkin mash, pumpkin pancakes (savory and sweet), pumpkin breads… pumpkin… pumpkin… PUMPKIN! T: the word pumpkin starts to look funny after a while. Pump kin. That’s just weird. A: But what about the muffins! T: muff ins. muf fins. muffins. I don’t know, that doesn’t look nearly as weird as pump kin. A: silly boy! i’m talking about what you thought of these muffins! T: they were quite tasty! I enjoyed the fruity chunks, and the molasses. I don’t know how they could possibly be improved (although I’m sure you will find a way). I give them a 4.4/5. How bout you? A: I’m gonna go with a 4.33/5. They were quite a treat. sweet, but not too sweet. fruity, molasses-y. oh-yeah, they were the stuff my fall dreams are made of! thanks nicole, and all you foodbloggers out there that inspired me to make something with pumpkin! T: Yes, and thank you mandy for putting pumpkin muffins in front of my face and saying, “eat, t-dog!” […]
7:03 am Oct 24th, 2006It looks delicious and beautiful! Great job
M
3:42 pm Oct 24th, 2006Look at those delicious looking cakes! What a great color!
4:01 pm Oct 26th, 2006Wowwww!!! I love pumpkin and I love cheesecake!!!
12:15 am Oct 28th, 2006Thanks
;-O)
[…] #5: From Italy, Pinch My Salt shares her recipe to prepare delicious looking Mini Pumpkin Cheesecake: […]
3:04 am Nov 3rd, 2006I just gained 10lbs. looking at your pictures.
Yoiks!
Wonderful site.
I will be back.
Me and my corpulent posterior…
~m
3:35 am Nov 9th, 2006[…] » Mini Pumpkin Cheesecakes « Pinch My Salt […]
1:58 am Feb 5th, 2007thanks so much for this recipe, i am so exciting to try it
5:22 pm Nov 18th, 2007These are amazing! So yummy! I didn’t have a mini cheesecake pan so I used a mini muffin pan. I wll definetley buy a mini cheesecake pan before I make them again. ; )
4:52 pm Dec 31st, 2007